Creamy Chicken Piccata

Creamy Chicken Piccata is a delightful dish that combines tender chicken breasts with a rich and tangy sauce, perfect for a special dinner at home. This recipe features lightly breaded chicken breasts cooked to golden perfection, then topped with a luxurious sauce made with white wine, garlic, capers, lemon juice, chicken stock, and cream.

The result is a flavorful blend of savory and citrusy notes, complemented by the freshness of parsley. Served over angel hair pasta, this Creamy Chicken Piccata promises a restaurant-quality meal that’s sure to impress.

How to make Creamy Chicken Piccata

Ingredients:

2 boneless, skinless chicken breasts

salt, to taste

pepper, to taste

⅔ cup all-purpose flour(80 g)

4 tablespoons olive oil

⅓ cup dry white wine(80 mL)

2 tablespoons unsalted butter

2 cloves garlic, chopped

2 tablespoons caper

3 tablespoons lemon juice

1 ½ cups chicken stock(360 mL)

⅓ cup heavy cream(80 mL)

2 tablespoons fresh flat-leaf parsley, chopped

8 oz angel hair pasta(225 g), cooked, for serving

Instructions:

Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.

Cut each breast in half lengthwise so you have 4 pieces of chicken.

Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.

Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.

Pour the white wine into the pan and cook until reduced by half, about 1 minute.

Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.

Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.

Stir in the cream, then return the chicken to the pan.

Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.

Serve the chicken and sauce over angel hair pasta.

Enjoy!

Notes:

Preparation of Chicken: Butterfly and pound the chicken breasts to ensure even cooking. Seasoning with salt and pepper before dredging in flour adds flavor and helps create a crispy coating when frying.

Cooking Technique: Frying the chicken in olive oil until golden brown develops a nice crust while keeping the chicken moist and tender. Cooking time is approximately 3-4 minutes per side, ensuring the chicken is fully cooked through.

Building Flavor in the Sauce: Deglazing the pan with white wine adds acidity and depth to the sauce. Cooking until reduced concentrates the flavors before adding butter, garlic, and capers, which provide richness and a hint of tanginess.

Balancing Flavors: Lemon juice adds brightness and complements the savory elements of the dish. Chicken stock adds depth and contributes to the sauce’s texture as it simmers and reduces.

Creamy Texture: Heavy cream enriches the sauce, creating a creamy consistency that coats the chicken beautifully. Simmering the chicken in the sauce briefly allows flavors to meld while thickening slightly.

Final Touch: Fresh parsley adds a pop of color and freshness to the dish, enhancing its visual appeal and providing a contrast to the creamy sauce.

Serving: Plating the chicken and sauce over angel hair pasta allows the pasta to soak up the delicious flavors. This dish pairs well with a side salad or steamed vegetables to balance the richness of the sauce.

Variations: You can customize this recipe by adjusting the amount of lemon juice or cream to suit your taste preferences. Adding a pinch of red pepper flakes can also provide a subtle heat if desired.

Presentation: Garnishing with additional chopped parsley or lemon wedges can add a finishing touch before serving. The dish is best enjoyed immediately while the chicken and sauce are hot.

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently on the stove over low heat to maintain the creamy texture of the sauce.

Nutrition Information:

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs for a different texture and flavor.

Is there a substitute for white wine in Chicken Piccata?

Chicken broth or chicken stock can be used as a substitute for white wine.

Can I use gluten-free flour for dredging the chicken?

Yes, you can use gluten-free flour to make the recipe gluten-free.

What’s the purpose of butterflying the chicken breasts?

Butterflying ensures even cooking and reduces the thickness of the chicken breasts.

Can I skip the capers in Chicken Piccata?

While capers add a distinct flavor, you can omit them if you don’t like their taste.

Can I use dried parsley instead of fresh?

Yes, you can use dried parsley, but fresh parsley adds a more vibrant flavor.

How do I prevent the chicken from becoming dry?

Cooking the chicken for 3-4 minutes per side and adding it back to the sauce helps keep it moist.

What pasta can I use besides angel hair?

Linguine, fettuccine, or spaghetti are good alternatives for this dish.

Can I make this recipe without heavy cream?

You can use whole milk or a milk alternative, but it will result in a lighter sauce.

How long can I store leftovers in the refrigerator?

Leftovers can be stored in the refrigerator for 2-3 days.

Reheat gently to maintain the sauce’s consistency.